If you’ve been following my feed on Facebook, you’ll recall that last Saturday’s venture to the Noordermarkt, and subsequent score of goose eggs, was not exactly successful. There was something off with the runny-yolked goose eggs. I’ll try to sort that out tomorrow and see what the farmer who sold them has to say.

What does this have to do with pasta and morel mushrooms, you may wonder? Since the goose eggs didn’t work out, I went to my Plan B, and rustled up a dish with my all-time favourite: morel mushrooms. Morels are in season now and I’m over-joyed! Spring is on her way 🙂 Friends, this meal couldn’t be easier.

Directions:
Clean and chop the mushrooms and shallot. Heat the oil in a medium size frying pan, and add the mushrooms and shallot. Stir-fry until softened, about 5 minutes. While the mushrooms and shallot are cooking, boil the water for the pasta and cook as per package instructions (mine took 9 minutes.)

When the pasta is cooked, drain it, and reserve about 1/3 cup of the cooking water. Toss the cooked pasta with the mushroom and shallot mixture, add the pasta water and the parmesan and gently toss them together. Scoop into serving bowls, top with sea salt, freshly cracked black pepper, additional parmesan, and chopped parsley.

The contents of this website are based upon the opinions of Jennifer Kular. Please note that Jennifer Kular is not a nutritionist, dietitian, physician, pharmacist, or other licensed healthcare professional. The information on this website is NOT intended as medical advice, nor is it intended to replace the care of a qualified healthcare professional. This content is not intended to diagnose or treat any diseases. Always consult with your primary care physician or licensed healthcare provider for all diagnoses and treatment of any diseases or conditions, for medications or medical advice as well as before changing your healthcare regimen.